Lentil Salad with Tempeh, Dried Cherries, Spinach and Gorgonzola | Lisa's Kitchen
- Tempeh:
- 12 oz (340 g) tempeh, cut into thin strips
- 2 tablespoons olive oil
- 3 tablespoons tamari (soy) sauce
- 1 to 2 teaspoons chili or chipotle powder
- 1 1/2 teaspoons sea salt, or to taste
- 1/4 cup sesame oil
- Other ingredients:
- 2/3 cup Puy (French) lentils
- 2 bay leaves
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 1/4 cup water
- 1 teaspoon sugar
- 1/3 cup dried cherries or dried cranberries
- 1/4 cup red wine vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon sea salt, or to taste
- fresh ground black pepper to taste
- 2 - 3 cups fresh spinach, washed and trimmed
- 4 1/2 oz (125 g) Gorgonzola cheese, crumbled or chopped
